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From Chef Zakir’s kitchen

From Chef Zakir’s kitchen

While most of us are still enjoying our beef and mutton from Eidul Azha, there are some who resolutely turn up their nose or desire a complete change of taste. Here, Chef Zakir brings a beef entree as well as a fish dish to please all palates. The meal can be rounded off with a steaming cup of Kashmiri chai, as autumn nights begin to get chilly.

Mexican beef chilli sauce


Butter 2 tbsp

Oil 2 tbsp

Red chilli powder 1 tsp

Onion 2 pieces

Garlic 3-4 cloves

Ginger 1 piece

Beef stock 1 cup

Tomato paste 2 tbsp

Lemon Juice 1 tbsp

Honey 1 tbsp

Blanched tomatoes 2 pieces

Green chillies 2-3

Salt to taste

Black pepper ¼ tsp

Beef undercut slice 1/2kg


Heat the pan with oil and butter.

Add ginger and garlic in it, as soon the colour of ginger and garlic changes, add onions.

When onion appears dull, add red chilli powder and stir for a minute.

Add beef undercut slices and cook till the meat tenderises.

Now add tomatoes, tomato paste, honey, lemon juice and a cup of beef stock. Cover the lid and let it cook for 8-10mins.

Add capsicum, coriander leaves, green chillies, salt & black pepper to fry.

Delicious Mexican beef chilli sauce is ready.

Surmai fish steak with chilli Sauce


Surmai fish slice 2 pieces

Lemon 1 piece

Black pepper ½ tsp

White pepper ½ tsp

Soya sauce 2 tbsp

Oil 2 tbsp Salt to taste


Lemon 1 piece

Blanched tomato 3 pieces

Coriander few leaves

Lemon zest ½ piece

Green chilli 4-5

Water 1/2cup

Chilli powder 1 tsp

Black pepper 1/4 tsp

Turmeric powder ½ tsp

Cumin ½ tsp

Ginger garlic paste 2 tbsp

Oil 3 tbsp Salt to taste


Marinate fish with lemon juice, salt, black pepper, white pepper and soya sauce.

Heat grill pan and grill fish from both sides.

Blend the blanched tomatoes in a blender and add in chopped green chillies.

Heat oil and add ginger garlic paste. When the fluid comes to boil, add four to five green chillies, lemon zest and tomato paste. Also, add turmeric powder, red chilli powder, cumin, black pepper, salt and water. Lower the heat.

Stir it till the sauce turns into paste.

Place fish in a platter and pour the paste over it Kashmiri tea


Green cardamom 5-6

Green tea 2 tbsp

Pistachio 10grams

Almonds 10 grams

Milk ½ litres

Water 2 cups

Soda — a pinch

Jasmine flower 1tsp

Kashmiri tea colour (few drops)


In a pan add two cups of water, soda and green tea. Let it cook till half the amount of water is left.

Filter the water and place it aside Boil milk in another pan and add the filtered tea in it. Let the milk cook on low heat.

In the end, add few drops of colour. When the milk turns pink, add pistachio and almonds and let it cook for another three to four minutes.

Add sugar or salt in the tea and serve it to your guests.

Saib ka meetha


Green apples 4

Lemon juice 1 cup

Water 1 liter

Sugar ½ kg

Water ½ litre Rose water 2 tbsp


Take four apples and cut them off from up and down. With a fork, poke holes in the apples.

In a litre of water, add one cup of lemon juice and dip apples for 20–25 minutes. After that, wash the apples with tap water.

Dry the apples with a tissue / cloth. In a pan add water, sugar and rose water.

When the sugar granules disappear, add apples to it, and let it cook for 20-25 minutes on low flame To soften it, flip sides and let each side cook for 20-25 minutes.

Serve it in a platter and pour some hot syrup over it.

Published in Dawn, Sunday Magazine October 11th , 2015

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